This is the cozy hug of desserts — warm, custardy bread pudding studded with tender apples, cinnamon spice, and finished with the dreamiest caramel drizzle. It’s comfort food with a fall twist that makes your kitchen smell like a bakery.
Perfect for Thanksgiving dessert, rainy weekends, or anytime you have leftover bread and a craving for something cozy. Bonus: It’s even better the next day (hello, make-ahead magic!).
Still craving apple everything? Don’t miss my Apple Galette or Caramel Apple Snack Cake!
📝 Ingredients
For the Bread Pudding:
- 6 cups cubed day-old brioche or challah bread
- 2 cups peeled, diced apples (Honeycrisp or Granny Smith)
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 2 tbsp unsalted butter, melted
For the Caramel Drizzle:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- Pinch of salt
- 1/2 tsp vanilla extract
👩🍳 Instructions
1. Prep the oven: Preheat to 350°F (175°C). Grease an 8×8 baking dish.
2. Assemble: Add bread cubes and apples to dish. In a bowl, whisk eggs, milk, cream, sugar, spices, salt, and vanilla. Pour evenly over bread.
3. Soak: Let sit 10–15 minutes so bread absorbs custard. Press gently with a spoon.
4. Top & bake: Drizzle with melted butter. Bake for 40–45 minutes, until golden and set.
5. Make caramel: While pudding bakes, heat brown sugar, butter, and cream in a saucepan. Simmer 3–5 minutes. Remove from heat, stir in salt and vanilla.
6. Serve: Spoon warm caramel over bread pudding. Add whipped cream or ice cream if desired.
🍽 Serving Tips
- Serve warm from the oven with extra caramel on the side.
- Top with ice cream or lightly sweetened whipped cream.
- For brunch, pair with strong coffee and fresh berries.
🌟 Variations
- Swap apples for pears or add a few dried cranberries.
- Use maple syrup in the caramel sauce.
- Make it savory! Omit sugar and fruit, add cheddar + thyme.
😬 Troubleshooting
- Dry pudding? Bread may have been too stale — add more milk next time.
- Runny center? Bake a bit longer or let cool slightly before serving.
- Too sweet? Reduce brown sugar in custard or caramel.
🧊 Storage
- Fridge: Store covered for up to 4 days.
- Reheat: Warm in microwave or oven until heated through.
- Freezer: Freeze in portions up to 2 months. Thaw and reheat gently.
Apple Bread Pudding
Ingredients
For the Bread Pudding:
- 6 cups cubed day-old brioche or challah bread
- 2 cups peeled diced apples (Honeycrisp or Granny Smith)
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 2 tbsp unsalted butter melted
For the Caramel Drizzle:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- Pinch of salt
- 1/2 tsp vanilla extract
Instructions
- Prep the oven: Preheat to 350°F (175°C). Grease an 8×8 baking dish.
- Assemble: Add bread cubes and apples to dish. In a bowl, whisk eggs, milk, cream, sugar, spices, salt, and vanilla. Pour evenly over bread.
- Soak: Let sit 10–15 minutes so bread absorbs custard. Press gently with a spoon.
- Top & bake: Drizzle with melted butter. Bake for 40–45 minutes, until golden and set.
- Make caramel: While pudding bakes, heat brown sugar, butter, and cream in a saucepan. Simmer 3–5 minutes. Remove from heat, stir in salt and vanilla.
- Serve: Spoon warm caramel over bread pudding. Add whipped cream or ice cream if desired.
Notes
- Want it extra spiced? Add ground ginger or allspice.
- For extra texture, toss in a handful of chopped pecans.
Let me know if this becomes your new favorite fall dessert — tag me in your gooey, caramel-drizzled pics! 🍏🍞
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